Chef’s Corner: Rainbow Veggie Bowl with Tahini Lemon Dressing

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Read Time: 2 minutes

Contributed by Tony DiStefano, Director of Culinary Innovation

Fresh, colorful, and nourishing, this Rainbow Veggie Bowl is a vibrant celebration of wholesome ingredients. Packed with a variety of crisp vegetables and hearty grains, it’s both satisfying and energizing. Drizzled with a creamy, tangy Tahini Lemon Dressing, this bowl delivers bold flavor with every bite. Perfect as a light lunch or a nutritious dinner, it’s a beautiful way to eat the rainbow and feel good doing it.

Recipe: Rainbow Veggie Bowl with Tahini Lemon Dressing

Ingredients

  • 1 cup cooked Quiona
  • ½ cup sliced beets
  • ½ cup roasted sweet potato
  • ½ cup diced avocado
  • ½ cup corn
  • ¼ cup crumbled feta
  • Handful fresh spinach

Dressing

  • 1 tsp. tahini
  • 1 tsp. maple syrup
  • Salt and Pepper to taste
  • Juice from 1 lemon

Directions

  1. Assemble bowl with all ingredients.
  2. Whisk all ingredients for dressing until smooth, drizzle over and serve.

About the Chef

Tony DiStefano joined the Whitsons team back in 2010, working as a Food Service Director at Eastern Suffolk BOCES. During his time at Whitsons, Tony has transitioned through many roles, currently serving as the Director of Culinary Innovation. Having grown up with a family in the restaurant business, he’s always been around food. After culinary school he ventured out on his own, and his love of sweets led him to the bakery business. After the bakery sold, he was contracted to run bakeries and delis in supermarkets on military bases across the northeast. In his current role, Tony’s most rewarding job is doing guest chef visits at schools. He loves bringing the joy and excitement of wholesome foods to students, so that they can learn that healthy eating can be fun.

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